This recipe is from Cooks Illustrated.
3 tbsp apple butter
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp soy sauce
1/2 tsp cider vinegar
1 tsp kosher salt
4 (6 to 8 ounce) boneless pork chips, about 1 inch thick
2 tsp minced fresh parsley (optional)
Adjust oven rack to middle position and heat to 275ºF. Line a rimmed baking sheet with aluminum foil and set wire rack in the sheet pan. Spray rack with vegetable oil spray.
In a small bowl stir together apple butter, maple syrup, mustard, soy sauce and vinegar.
Sprinkle both side of pork chops evenly with kosher salt. Place pork chops on prepared wire rack and brush 1 tsp of glaze on top and sides of each chop.
Roast until meat registers 135ºF with internal thermometer, about 40-45 minutes.
Remove sheet pan from oven and heat broiler on high. Brush remaining glaze on top and sides of pork chops and return to oven. Broil chops until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Pork chops should have an internal temperature of 140ºF.
Remove from oven and let rest for 5 minutes. Sprinkle with parsley and serve.